Thursday, 24 February 2011

Paris Creek Cheese is located in Paris Creek, South Australia and was founded in 1988 by the Spranz family from Germany and produce a range of biodynamic/organic (and in-conversion) milk, yoghurt, cheese and butter.

The cheese I'm featuring today is the Paris Creek Nuage Blanc.

Paris Creek Nuage Blanc

Nuage Blanc means white cloud in French and this is a brie-style offering. It's quite a substantial cylinder, much higher than you'd expect and in the hand, when pressed, feels quite soft, like there's a bit of give inside.

This cheese is right on the best before date and as you can see there's a small core that is still a bit firm. If you leave the cheese out to get to room temperature, you'll find that it will start to ooze.

The rind at this stage is a bit chalky though it isn't overpowering in flavour. There's a slight ammonia note right in the finish.

The inside of the cheese is very rich and creamy in the mouth, almost like a double cream with a flavour that lingers. Some of the recent cheeses I've tasted seem to be overly salty - this isn't and you can really appreciate the sweetness of the milk.